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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 215.0
  • Total Fat: 5.1 g
  • Cholesterol: 19.9 mg
  • Sodium: 186.9 mg
  • Total Carbs: 39.0 g
  • Dietary Fiber: 1.7 g
  • Protein: 4.2 g

View full nutritional breakdown of Blueberry Coffee Cake Muffins calories by ingredient
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Blueberry Coffee Cake Muffins

Submitted by: CIOUID

Introduction

Yummy! Substitute cranberries if you like tart things. Or leave out the fruit and add some poppyseeds. You can use fresh or frozen berries. Yummy! Substitute cranberries if you like tart things. Or leave out the fruit and add some poppyseeds. You can use fresh or frozen berries.
Number of Servings: 12

Ingredients

    Flour, white, 1 1/2 cup
    Whole Wheat Flour, 1/2 cup
    Baking Powder, 1 tsp
    Baking Soda, 1/4 tsp
    Salt, 1/4 tsp
    Granulated Sugar, 3/4 cup
    Brown Sugar, 1/2 cup, unpacked
    Margarine, soft, 1/4 cup
    Vanilla Extract, 1 tsp
    Egg, fresh, 1 large
    Egg white, 1 serving
    Milk, 2%, 1 1/3 cup
    Lemon Juice, half a lemon
    Lemon Peel, 1 tsp
    Blueberries, fresh, 2 cup

Directions

Preheat oven to 350F. Line a muffin tin with 12 paper cups.

Mix together dry ingredients from flour to salt. Set aside.

Beat together on medium speed, sugars and margarine for about 2 minutes until fluffy. Add egg, egg whites and vanilla. Mix well.

Add lemon juice & zest to milk.

Add flour and milk to sugar mixture alternately. Start and end with flour. Gently mix in blueberries.

Divide equally between 12 muffin cups and bake for 25 minutes or until toothpick comes out clean. Cool and enjoy.

Number of Servings: 12

Recipe submitted by SparkPeople user CIOUID.






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